Key Lime Tarts

Spring is here! It's been nice enough to grill outside. A quick treat to make for desert is Key Lime Tarts. And being I had lived in Florida for several years this is a very, very yummy treat.

Ingredients:

24 Key Lime Cooler Cookies
8 ounces of softened cream cheese
1 egg
1/2 cup of sugar
2 tablespoons of lime key lime juice
1 teaspoon of lime zest
fresh sweetened whipped cream
mint or lime zest for garnish

Directions:

Preheat oven to 350 degrees.
Fill 2 ( 12 muffin ) mini muffin tins with paper cups that have been sprayed with cooking spray. Place one cookie in the bottom of each paper cup with flat side down.
Prepare the filling by beating the cream cheese, egg, sugar, lime juice and zest until well mixed. fill the cups with mixture to the top. Bake tarts for 10-12 mins. remove tarts to cool. When completely cooled top each tart with sweetened whipped cream. Garnish with mint leaf or lime zest.

Pineapple Bread Pudding

I got this recipe off of a container of butter. It is simple and very tasty.

1/2 cup Butter
1 cup sugar
4 eggs
1 can ( 20 ounces ) crushed pineapples- minus 2 tablespoons of the juice
5 slices of white bread cubed

Cream butter and sugar. Beat in eggs, one at a time until mixture is thick and lemon colored. Fold in bread and pineapple. Pour into a casserole dish. Bake at 350 F for one hour.

Cookies and Cream Scones

I have made the plain raisin scones before and they were quite good. Ask my Mom. When she comes down from New York to visit I send her back home with a batch. She will eat one with her coffee on the way home and the rest she shares with the rest of our family.
I love Oreo cookies and cookie and cream icecream. I usually add crushed Oreo cookies to my icecream lol. These new scones are to die for. Oh they are so good. Can't wait till Mom comes to visit so she can take these home with her. They will be gone 1...2...3.. at home lol. I think any scones are good the next day but these were really good the day I made them.

Ingredients

1 Cup of heavy cream *
1 large egg
2 cups of all purpose flour
3 tablespoons of sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
5 tablespoons of unsalted butter cold and cut into small pieces
1 cup of crushed Oreo cookies
1 cup of white chocolate chips

* extra cream for brushing the scones before baking ( about 3 tablespoons or so )

Directions

Preheat oven to 400 degrees. Line a baking pan with parchment paper or us a silpat.  ( I love the one i use for when I make cookies )
In a small bowl mix the 1 cup of heavy cream and the egg till thoroughly blended. Set aside. In a bigger mixing bowl add your flour, sugar, salt and baking powder.
Add the butter to the flour mixture and using a pastry cutter or fork blend it with the flour till it looks like crumbs.
Pour the cream mixture in with the flour mixture and combine till it all comes together. You do not want to over mix this. Then add in the cookies and the chocolate. Stir till combined.
Flour your working surface with a little flour then take the mixture and press it till it forms a ball then cut in half. Take one half and press to form a circle then cut the circle like you would cutting a pizza pie. Put the scones on the parchment paper and brush with cream. Repeat with other ball of dough.
Bake for 15-18 minutes until they are firm. Let cool on a wire rack for 10 minutes. You can drizzle a mixture of powered sugar, milk and vanilla with a little cream cheese on top.

Yummy! Enjoy!

Biscuit Pudding

As you all know with making biscuits you will always have some left over. Next day biscuits are not the same as the day you made them. So here is a recipe to make using your left over biscuits.

3 to 4 left large over biscuits
1 cup of sugar
1 cup of whole milk
1/2 stick of butter
2 Tablespoons if cocoa powder

Preheat oven to 375 degrees. Crumble biscuits into a 9x9 inch baking dish.

In a medium saucepan combine sugar, milk, butter and cocoa. Over medium high heat bring to a boil, stirring constantly. Turn off heat and boil mixture for one minute. Slowly pour mixture evenly over top of biscuits. 
 Bake for about 20 minutes or until bubbly. Remove from oven and let cool for 10 to 15 minutes before serving to allow to thicken.

White Chocolate S'Mores

I found this in a magazine a long time ago and had cut it out but never made it. I just recently came across it going through stuff trying to get organized for the holidays and moving rooms around. This is very easy to make and tastes sooo good. Great for a holiday get together.

1 box of yellow cake mix. ( do not use butter cake mix as this taste different )
1 large egg
1 stick of unsalted butter
4 1/2 full graham cracker sheets
10 ounce bag of white chocolate chips
2 cups of mini marshmellows
1/2 cup of sweetened condensed milk

Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges for this one. It will be a full pan.

Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms. similar to a cookie dough. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chips then marshmallows. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top then bake for 25-35 minutes, until cooked through and golden brown on top. Remove from oven. Let cool for 5 minutes then take a plastic knife and run along edges to loosen marshmallow (this will make your life easier when pulling foil out of pan to remove bars. Let cool completely then remove bars from pan with foil edges. Cut bars into squares and serve. Can be served room temperature or chilled. 

Gooey Chocolatey Mug Cake

If you don't feel like baking a whole cake and it's just you this is perfect. Especially now that the cool weather is here and the best thing is it's only 3 ingredients!


Gooey Chocolate Mug Cake
1 egg
1/4 c. powdered sugar
1-2 Tbsp. cocoa powder
1 standard-sized mug
In mug, crack egg, add powdered sugar and cocoa powder.  Whisk together with a small whisk until well mixed.  Microwave for 50-60 seconds, until the cake is cooked through (but not overcooked!)  Top immediately with a handful of milk chocolate chips, hot fudge, whipped cream, or ice cream.

Wow so only 60 secs to wonderful chocolate cake. In a mug...only three ingredients...ahhh..heaven.

Glass Block Jello

We ate Jello as kids. My grandmother would put fruit cocktail in hers. The only part I didnt like was the grapes. They just felt weird with the Jello. I wish she had made these! They are really pretty.


4 - 3oz pkgs Jello, in assorted colors
2 packets Unflavored Gelatin
1 - 14oz can Sweetened Condensed Milk

1. Spray 4 small tupperware containers with cooking spray. Set aside.

2. Bring 5 cups of water to a boil. Combine 1 cup of boiling water with 1 package of Jello, stir until it dissolves. Place the Jello in one of the tupperware containers. Repeat with the remaining 3 packages of Jello. Refrigerate at least 4 hours or until set.

3. When the Jello is set, bring another 1 1/2 cups of water to a boil. While the water is heating, sprinkle both packets of gelatin over 1/2 cup of cold water. Let stand for 4 minutes. As soon as the water boils, pour it over the dissolved gelatin and stir until combined. Add the sweetened condensed milk and mix well. Allow to come to room temperature.

4. Spray a 9×13 cake pan with non-stick spray. Cut the Jello into cubes and gently toss to combine in the cake pan. Pour the cooled mixture over the Jello.

5. Place the pan in the fridge and chill overnight. Cut into squares and serve.

Chocolate Chip Cookie Cupcakes

Cookies or cupcakes....which one shall I choose?...well...I choose both in this wonderful recipe adapted from My Baking Addiction

Makes 24 cupcakes

For the cupcakes:

• 2 1/2 cups flour
• 1 cup unsweetened cocoa powder
• 1 tsp instant espresso powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups sugar
• 2/3 cup canola oil
• 2 eggs
• 2 tsp vanilla
• 1 1/2 cup buttermilk
• 1 small tube of prepared cookie dough

For decorating:

• 24 mini chocolate chip cookies (I used Chips Ahoy)
• Mini-chocolate chips or chocolate sprinkles

For the frosting:

• 3 sticks unsalted butter, softened
• pinch of salt
• 1 tablespoon clear vanilla extract
• 5-6 cups powdered sugar, sifted
• 4-6 tablespoons heavy cream or milk

Preheat oven to 350F. Line 2 cupcake/muffin pans with paper liners (24). In a small bowl, mix together flour, cocoa powder, baking soda, espresso powder and salt. Stir with a whisk or fork to combine.
In a large bowl, whisk together sugar, oil, eggs and vanilla until smooth. Alternately whisk in flour mixture and buttermilk, beginning and ending with flour mixture; whisk until smooth.
Scoop batter into prepared pans. Place about 1 tsp of cookie dough into the center of each cupcake and press down lightly, making sure to cover dough with batter.  Bake for 22-24 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 5-8 minutes. Remove from pan and let cool completely on rack.
Prepare the frosting: In a large mixing bowl, cream butter until fluffy. Slowly add in powdered sugar, and continue creaming until well blended.  Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
Frost the cupcakes and decorate with mini-chocolate chip cookies and mini-chocolate chips and/or sprinkles.

Chocolate Quesadillas

It is funny how you think back on memories. When I went out to eat with my Grandmother alot of times she would get chicken quesadillas. Then my mom did the same. They were always so good. What is great is when you can make them at home. Although sometimes it is nice to go out and have them. I find sometimes though some are spicier than others. This recipe is totally not spicy lol. I couldnt stop eating these. Yummy!

Chocolate Quesadillas (adapted from a Weight Watchers Recipe)
Serves: 2
Prep Time:  5 minutes
Cook Time: 3-5 minutes
Ingredients:

• butter flavored cooking spray
• (1) whole wheat tortilla
• 1/4 cup semi-sweet chocolate chips
• 1/2 teaspoon cinnamon
• powdered sugar
• finely sliced bananas (optional)

Instructions:

1. Spray medium sized frying pan with cooking spray and heat on medium/high heat.
2. Place tortilla in the pan.
3. Put chocolate chips on tortilla and sprinkle with cinnamon.
4. Add sliced bananas (optional)
5. When chocolate chips have melted and tortilla starts to brown, fold tortilla in half.
6. Slide chocolate quesadilla out of the pan and on to plate.  Sprinkle with powdered sugar and enjoy!

Krispy Kreme Ice Cream

I am not a big fan of Krispy Kreme. Sorry but I am a Dunkin Donut fan. But I do have to share this recipe I found at Mamas Southern Cooking. Please check out her other recipes.

Ingredients

2 large eggs (since the eggs are not cooked, you may want to use pasteurized eggs)
3/4 cup of sugar
2 cups of heavy cream
1 cup of whole milk
3 Krispy Kreme donuts

Beat the eggs till they are frothy and then add sugar til dissolved. Add cream, milk and stir. Then using day old donuts crumble them till they are very small pieces then add them to the mix. Stir then chill for an hour then add ot your machine and according to your machines direction make your icecream. Enjoy!

Easy Caramel Apple Bars

I know it's summer but nice to think ahead to fall. Especially since it is so darn hot out. These are really easy to make and uses only a few ingredients. When I used to go out to diner with my grandma her dessert was always apple crisp. I bet she would have loved these.

Ingredients

1/2 cup of cold butter
1 pouch of Betty Crocker oatmeal cookie mix
1 egg
1 cup of finely chopped and peeled apple
3/4 cup of caramel topping
1/4 cup of all purpose flour

Heat oven to 350. Spray the bottom of a 13 x 9 baking pan with cooking spray. In a large bowl cut butter into cookie mix using a fork or pastry blender. ( I love my pastry blender! ) Stir in egg until mixture is crumbly. Reserve 1 1/2 cups of the cookie mixture. Press the remaining cookie mixture in the bottom of the pan. Now bake that for 15 mins. Sprinkle apple over the cookie mixture you just baked. Then mix caramel topping and flour together and drizzle over apples. Then sprinkle the reserve cookie mix over that and bake for 20- 25 mins. Cool completely for about 2 hours.

Caramel Brownies

These look so good. I have been using Stumble Upon to check out websites and found this one website that was compiled of food blogs. I found this recipe for these brownies at Fork vs Spoon

And here is her recipe:

Caramel Brownies

About 16 Brownies

Ingredients

• 4 Ounces Semi-Sweet Chocolate – melted, slightly cooled (Baker’s or Ghiradelli is what I use)
• 2 Sticks Unsalted Butter – melted, slightly cooled
• 4 Large Eggs
• 1 Cup Brown Sugar
• 1 Cup White Sugar
• 1 tbsp Vanilla Extract
• 3/4 Cup Cocoa Powder
• 1 tsp Salt
• 1 tsp Baking Powder
• 1 + 1/2 Cups All-Purpose Flour
• 50 Caramel Candies – unwrapped ( 1 – 18 ounce bag)
• 2 tbsp Heavy Cream or Milk

Directions

Preheat oven to 350°F and grease a 9 x 13 pan.

Beat eggs until light and fluffy – about 5 minutes.  Beat in brown and white sugar.  Slowly add in melted butter, melted chocolate, and vanilla.  Mix to combine. 

In another bowl, sift together cocoa, salt, baking powder, and flour. 

Add dry ingredients to wet ingredients, and mix to combine.  Do not over mix.  With a wooden spoon or spatula, give the batter a final stir, making sure everything from the sides and bottom of bowl are incorporated. 

Pour into prepared pan and begin to melt caramels.

In a medium sauce pan, place caramels (unwrapped that is!) and heavy cream/milk. Melt over low-medium heat, stirring occasionally.  Keep a close eye on the pan, ensuring that the caramels do not scorch, lower heat if this does begin to happen.  Once melted, remove from heat. 

Once caramels are melted, pour caramel over brownie batter in 3 length-wise rows.  Pull a butter knife through batter, going width wise and then length wise, creating a marbled effect.

Bake in preheated oven for 25 minutes or until toothpick comes out kinda clean…a few crumbs sticking to toothpick is exactly what you want.  Let cool on wire rack before cutting ( if you can resist! ).

Can I Have S'more...PLEASE???

This recipe brings back my memories of Girl Scouts. We went one year to a Dude ranch and rode horses and had hot cocoa and wonderful s'mores we made ourselves. It was quite cold then even for a campfire and I caught a terrible cold by the time I was ready to leave. I had one of those Girl Scout Mess Kits. I don't remember who gave it to me, although I think it might have been my grandma and I don't think she bought it new so it might have been my Mom's actually. Anyways...I loved it and thought it was cool how it all fit together. Do you have a girl scout or cub scout story? Leave a comment to share.


S’mores Brownies
 
8-10 graham crackers
1 box fudge brownie mix
3 cups miniature marshmallows
2/3 cup chopped peanuts (this is optional )
1 cup semi-sweet or milk chocolate chips
Place graham crackers in a single layer on the bottom of a greased 9×13 pan ( ***HINT  I lined my pan with foil to easily remove the brownies and cut them into squares). A couple of the graham crackers will need to be cut to fit and cover the bottom of the pan. Prepare brownie mix according to package directions (I always follow the instructions for cake like), then pour the batter over the graham crackers. Bake at 350 degrees for 25-30 minutes until a toothpick comes out clean. Remove the pan from the oven and top with the marshmallows and chocolate chips. Return the pan to the oven for 3 more minutes. Remove from oven and sprinkle with nuts if desired. Cool before cutting into squares.
There are various ways to change these up a bit. You can use coconut too or another type of chocolate chip. Maybe even some dried fruit. Have fun and experiment!!!!

Banana Pudding Cupcakes

Who doesn't love banana pudding? I was going over some of my youtube subscriptions and I found this wonderful recipe and I have to say this is soooo yummy...for the whip topping I took the whip cream and added a box of instant vanilla pudding to it and stuck that in the frig for when i was ready to use it. Like she says these must be served cold and store them in the frig.

Chocolate Pudding Mix

I am so glad to be back online. Had a few bills that needed to be taken care of first...well I'm sure you don't want to hear about the little stuff..let's get cooking!
 This chocolate pudding mix you can store in a container and use it whenever you need to just keep the directions somewhere handy.
Chocolate Pudding Starter

    * 2-½ cups Instant Nonfat Dry Milk
    * 5 cups Sugar
    * 3 cups Cornstarch
    * 2-½ cups Unsweetend Cocoa
    * 1 teaspoon Salt

Preparation Instructions

Mix all ingredients together until well blended and store in an airtight container. I use mason jars.

Attach a recipe card to the mason jar with these directions
for preparation:

Mix 2/3 cup mix in medium sauce pan. Add 2 cups whole milk ,
1 teaspoon vanilla and 1 tablespoon butter. Cook over low heat, stirring constantly until it comes to a boil .Boil for 1 minute. Remove from heat and pour in individual bowls and refrigerate.

Caramel Apple Salad

Summer time will be here soon and here is a great cool refreshing salad to make. Even your kids will love it.

Ingredients

1 pkg	frozen whipped topping, thawed
1 pkg	instant butterscotch pudding, dry
1 can(s)	crushed pineapple
3 c	diced apples
1 c	dry roasted nuts
1 c	marshmallows                       Mix all ingrediants together.

Peachy Peach Cake

I am in love with peaches. From peach cobblers to just eating them right out of the can. Here is a delicious peach cake that is flavorful and moist.

Ingredients

1	yellow cake mix, or white is ok to use
3 lg	eggs beaten
2 stk	softened room temp butter only, . . not margarine (= 1 cup)
2 tsp	vanilla extract
1/4 tsp	cinnamon
1 pkg	sugar free peach jello
6	sliced & peeled fresh peaches
	apple pie spice sprinkled over peaches (optional)
	cool whip, whip cream or powdered sugar sprinkled on top

Directions

Heat oven to 350 Flour and Grease 9 X 13 pan

Mix first 7 Ingredients, until well blended about 2-3 minutes

Spread mixture evenly into greased and floured pan.

Evenly line & place sliced peaches over the top of the batter mixture.

Sprinkle top of peaches with apple pie spice.

Bake: 350 -35-40 min.
Serve with vanilla ice cream, or whip cream.

NOTE: Not recommended to use canned peaches, But if you do like I did you must be sure they are drained very well, or pat dry on paper towels then use. 

Tiramisu Cheesecake

I have a favorite dessert.( Well...I have many lol )  If I go to an Italian restaurant I just have to have Tiramisu after dinner. It is so good. If you like cream and coffee you will love it. This recipe is an easier version made with vanilla wafers instead of lady fingers. Some stores don't carry lady fingers so this is a pretty good substitute.

Ingredients

1 pkg	nilla waters, (about 88), divided
5 tsp	instant coffee, divided
3 Tbsp	hot water, divided
4 pkg	cream cheese, (8 oz.) each
1 c	sugar
1 c	sour cream
4	eggs
1 c	cool whip whipped topping, thawed
2 Tbsp	unsweetened cocoa powder

Directions

Line a 9 x 13 inch pan with foil, with the edges of the foil extending over the sides.

Line half the wafers into the bottom of the prepared pan.

Add 2 tsp. coffee granules to 2 Tbsp. hot water, stir until dissolved.

Brush half of it onto the wafers in the pan. Set aside the remaining instant coffee.

Beat the cream cheese and sugar in a large bowl with a mixer until well blended.

Add the sour cream and mix well. Add the eggs, one at a time, mixing on low speed after each egg.

Remove 3 1/2 cups of batter and place it in a medium bowl.

Dissolve remaining coffee granules in remaining hot water. Stir into the removed batter and spread over the wafers in the pan.

Top with the remaining wafers and brush with the remaining dissolved coffee.

Cover with the remaining plain batter.

Bake for 45 minutes or until the center is almost set. Cool. Refrigerate for 3 hours.

Use the foil as handles to lift the cheesecake out from the pan.

Frost with the Cool Whip just before serving. Sprinkle with cocoa powder.

Butterscotch Banana Puddin

If you have leftover ripe bananas this is a simple dessert you can make. It really is quite easy and taste sooo good with some vanilla ice cream on the side.

Ingredients:

125g (4.4 oz) plain flour
a pinch of salt
115g (4 oz) caster sugar
3 tsps baking powder
1 banana, mashed
250ml (1 cup) milk
85g (3 oz) unsalted butter, melted
1 egg, lightly beaten
1 tsp vanilla extract
vanilla ice cream to serve

Topping Ingredients:

140 g  (5 oz)soft brown sugar
¼ cup golden syrup or use maple syrup just cook it a little longer
 1 cup boiling water

Method:

1. Preheat the oven to 350°

2. Add the banana, milk, butter, egg and vanilla extract and whisk together until well combined.
3. Sift in the flour, salt, sugar, baking and powder into the banana mixture 

4. Pour into a greased baking dish. Set aside. Proceed to make the topping.

Topping Method:

1. To make the topping, place the brown sugar, golden syrup and water in a small pot and bring to a boil. (Since I’ve used maple syrup, the consistency is a bit more watery than golden syrup, so I let the mixture cook a little more until it slightly thickens or perhaps you can just add a bit less water that it’s specified.)
2. Pour the boiling mixture carefully over the pudding, then bake for 30 – 40 minutes or until cooked through when tested with a skewer.
3. Serve with vanilla ice cream.

Iced Ricotta Cookies

I do love cheese cake and on a trip to Disney World I ate at Alfredos in Epcot in Italy. After dragging myself away from the Capodimonte they had at the shop there I was delighted at the ricotta cheese cake they served us for dessert. I have never had such a wonderful cheese cake before.I had tried to make it a few times but failed.
I found the recipe for these cookies and though its not quite the same they are delicious and reminded me of the nice time I had at Disney.

Ingredients: 1 cup butter, softened 1 cup sugar 1/2 tsp. baking soda 1/2 tsp. salt 2 eggs 3/4 cup ricotta cheese 1 tsp. vanilla 2 1/4 cup all-purpose flour 1 cup lightly salted pistachios, chopped 1/3 dried currants, or golden raisins 1 1/2 cups powdered sugar 1-2 tbsp. whole milk Directions: Preheat oven to 350˚. In a large bowl, beat butter for 1-2 minutes. If using a hand-mixer, beat for about 30 seconds on a medium setting. Add sugar, baking soda and salt. Once combined, beat in eggs, ricotta and vanilla. If well incorporated, mixture will appear lumpy. Using a mixer, slowly add in flour. Once thoroughly combined, stir in 1/2 cup pistachios and currants or raisins. Drop rounded tablespoons of dough onto an ungreased baking sheet. Bake for 10-12 minutes, or until bottoms are slightly brown. Cool on wire rack. Icing: Combine powdered sugar with enough milk for a consistency to drizzle. Drizzle icing over cookies. Makes 48 cookies.